Eggs Benedict with Red Eye Gravy

Ingredients:

Pork

• 1 boneless loin (about 1 kg)
• 1.5 tsp cocoa powder
• 1 teaspoon ground coffee
• 1 teaspoon coarse salt
• 0.5 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 tbsp. l. olive oil

Red Eye Gravy

• 3 strips smoked bacon, cut into pieces
• 1.5 tbsp flour
• 0.5 cups of brewed strong black coffee
• 0.5 cups lightly salted chicken broth
• 0.5 tsp coarse salt

Eggs Benedict

• 6 tablespoons unsalted butter
• 8 large eggs
• 2 cups young arugula
• 4 fried English muffins

Preparation:

1. Preheat oven to 190°C. Remove the pork loin from the refrigerator 30 minutes before baking.

2. Pork

   
   In a small bowl, combine the cocoa powder, coffee, salt, paprika, and cinnamon. Rub the pork thoroughly with the mixture. Heat a large skillet over medium heat. Add the oil and cook for another 30 seconds. Add the pork and sear on all sides until golden brown, about 6 minutes.
3. Place the pork on a rimmed baking sheet, place in the oven, and roast until the internal temperature reaches 130°F (57°C), about 40 minutes. Let the pork rest for 15 minutes.

4. Red Eye Gravy

   
   Meanwhile, add the bacon to the pan you cooked the pork in and cook over medium heat until crisp and the fat has rendered, about 4 minutes. Stir in the flour until smooth and cook for another minute. Gradually add the coffee and chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer the sauce for 5 minutes. Add salt and 2 tablespoons of butter. Remove from heat and keep warm.

5. Fried eggs

   
   Heat a medium nonstick frying pan over medium heat. Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Crack 2 eggs into the pan and cook until the whites are set, about 4 minutes. To speed up the setting, spoon some of the butter from the pan over the whites, being careful not to get it on the yolks—they should remain runny. Transfer the eggs to a parchment-lined baking sheet and fry the remaining eggs.
   
   To keep the eggs warm before serving, place the baking sheet with the cooked fried eggs in the oven preheated to 120°C for 2–3 minutes.

6. Eggs Benedict

   
   Place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1-2 slices on each muffin half. Drizzle the pork with a little gravy and top each muffin half with a fried egg. Serve warm.